Braised Brisket -- Cook-Off 43

Chris Amirault · January 10, 2009

Depends on whether you want ropey meat or tender chunked slices.

David A. Goldfarb · July 15, 2009

I'd say slicing makes a big difference for a braised brisket that isn't cooked so long that it's falling apart. A brisket that's perfectly good sliced against the grain can be tough and stringy sliced with the grain. I had an aunt who sliced with the grain to get longer slices, and they took a lot longer to chew than shorter slices against the grain.

In our family we did horseradish with brisket. Fresh grated with vinegar is best, if you like it strong. Horseradish grated with beets, or red horseradish from a jar, has a bit more complex flavor and isn't quite as rough on the nasal passages.

I posted our family recipe on my sister's "Family of Food" blog a while back. My posts are generally under "Son of Food"--

http://familyoffood.blogspot.com/2008/01/j...-soul-food.html

Chris Amirault · October 25, 2009

It's brisket weather and I just reread every post in the topic to get ready for tomorrow's meal. I'm wondering if anyone's got new ideas to share; I think I'm going with the standard braise I describe at the head of the topic, but I'm sure there are those more adventurous out there!

snowangel · October 25, 2009

It's brisket weather and I just reread every post in the topic to get ready for tomorrow's meal. I'm wondering if anyone's got new ideas to share; I think I'm going with the standard braise I describe at the head of the topic, but I'm sure there are those more adventurous out there!

I may too late to the party for dinner tonight, but the Slow-Braised Beef and Potatoes from The Revolutionary Chinese cookbook has become a favorite in our house (and it sounds like it's a fav in Bruce's house, as well). I can't think of any reason it wouldn't work with brisket...

Chris Amirault · October 25, 2009

Yep, a bit late: I went with the standard, adding a bit of bacon and tomato paste to the porcini & mirepoix basic set up. In foil at 225F right now.

snowangel · October 25, 2009

Yep, a bit late: I went with the standard, adding a bit of bacon and tomato paste to the porcini & mirepoix basic set up. In foil at 225F right now.

Bacon makes everything better.

Chris Amirault · October 26, 2009

The brisket was a bit sour to my palate, though no one else noticed it. Has anyone here had that issue?

**FrogPrincesse** · February 8, 2012

Braised brisket is delicious! I included details about my favorite recipe here on the "Cooking from Sunday Suppers at Lucques" thread.

I would also love to see what other people are doing with brisket (there are already some great examples on this thread!).

haresfur · May 16

On a bit of a whim, bought some brisket from my beef guy. Last time I tried to cook it was underwhelming. Decided that I'd try a more or less classic Jewish braise, which I had never done. Did enough reading through eG and various websites to get confused but more or less followed Serious Eats method with hints from the wise people here. I was happy with the result documented here.

Started with a piece of point end Belted Galloway with a bit of fat cap on both sides. Salt and pepper then browned. Deglazed with some inexpensive but drinkable Cab Sauv. Then I caramelized finely chopped onion and carrot, throwing in garlic at the end (I don't like celery so skipped that). Next time I'll do the onions and carrot first then the meat because the fond and deglazing kind of got in the way of the caramelization. Added 4 bay leaves, ~ 1/3 cup tomato paste, 1/2 can of crushed tomato (200 mL) and a couple of teaspoons Australian umami (Vegemite). I added the rest of the tomato later but think it wasn't necessary.

Everything went into my la Chamba clay pot. Since the lid doesn't fit tightly I put a sheet of baking paper over the braise, under the lid. About 4 hours in the oven at 140 C, convection, then pulled the meat out to rest for about 1/2 hour then sliced. It was still quite firm. Stood the slices back into the veg and put in the fridge overnight. Reheated for 2 1/2 hours and served with cauliflower and baked potato (no butter for me as a nod to kosher). The meat was almost fall apart and I didn't find it dry. I'd do it again.